Baked Potato Soup Recipe

Russet potatoes: These starchy potatoes are perfect for creating a creamy texture in the soup.

Onion: Adds a sweet and savory flavor base to the soup.

Garlic: Provides a rich, aromatic depth to the dish.

Chicken broth: The liquid base that adds a savory flavor to the soup.

Heavy cream: Gives the soup its creamy and rich consistency.

Shredded cheddar cheese: Melts into the soup for a cheesy, delicious flavor.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of heat and depth to the flavor.

Bacon: Adds a smoky, savory crunch to the soup.

Butter: Used to sauté the onions and create a roux with the flour.

All-purpose flour: Helps thicken the soup.

Chives: Fresh garnish that adds a mild onion flavor and a pop of color.

When making this baked potato soup, ensure that the onion is cooked until it is fully translucent before adding the garlic. This step is crucial as it helps to develop a deeper flavor base for the soup. Additionally, when adding the flour, make sure to stir constantly to create a smooth roux which will thicken the soup without leaving any lumps. Finally, when mashing the potatoes, leave some chunks to maintain a hearty texture, giving the soup a more rustic and satisfying feel.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and buttery flavor that works well in soups.

• diced onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that complements the soup.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and is convenient to use.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.

• heavy cream - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and is a good dairy-free option.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and adds a nutty, rich flavor to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the soup.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat that can be used to sauté the onions and garlic.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and a fresh garnish.

• Allow the baked potato soup to cool completely before storing. This prevents condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date. This helps you keep track of freshness and ensures you use the oldest soup first.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream and cheddar cheese in the soup can spoil if left for too long.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the creamy texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup is too thick, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid reheating the soup in the microwave, as it can cause uneven heating and may alter the texture of the potatoes and cheese.
• Garnish with freshly cooked and crumbled bacon and chopped chives just before serving to maintain their crispness and flavor.

• Stovetop Method:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or heavy cream if the soup has thickened too much.
  4. Once the soup is heated through, serve hot with a fresh garnish of crumbled bacon and chopped chives.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. If the soup is too thick, stir in a bit of chicken broth or heavy cream.
  5. Continue heating in 30-second intervals until the soup is hot.
  6. Garnish with crumbled bacon and chopped chives before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 20-30 minutes, stirring halfway through.
  5. If the soup is too thick, add a bit of chicken broth or heavy cream.
  6. Once heated through, serve with fresh crumbled bacon and chopped chives.

• Slow Cooker Method:

  1. Transfer the leftover soup to your slow cooker.
  2. Set to low and heat for 1-2 hours, stirring occasionally.
  3. If the soup thickens too much, add a splash of chicken broth or heavy cream.
  4. Serve hot, garnished with crumbled bacon and chopped chives.

• Large pot: Essential for cooking the soup base and simmering the potatoes until tender.

• Wooden spoon: Useful for stirring the ingredients to prevent sticking and ensure even cooking.

• Knife: Necessary for dicing the onion and cubing the potatoes.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Measuring cups: Important for accurately measuring the chicken broth and heavy cream.

• Measuring spoons: Needed for measuring the butter and flour precisely.

• Potato masher: Used to slightly mash the potatoes, giving the soup a chunky texture.

• Cheese grater: Essential for shredding the cheddar cheese.

• Ladle: Useful for serving the hot soup into bowls.

• Bacon crisper or skillet: Necessary for cooking the bacon until crispy before crumbling it for garnish.

• Chopping knife: Needed for finely chopping the chives for garnish.

Prep ingredients ahead: Peel and cube the potatoes, dice the onion, and mince the garlic the night before to save time.

Use pre-cooked bacon: Opt for store-bought cooked bacon to skip the step of cooking and crumbling it yourself.

Instant pot method: Use an Instant Pot to cook the potatoes and broth faster, reducing the simmering time.

Shredded cheese: Buy pre-shredded cheddar cheese to eliminate the need for grating.

Batch cooking: Double the recipe and freeze half for a quick meal later.